Pastry cake and method and mold for making the same



June 4, 1935. 'v CLEMENT I I 2,003,578

PAS-TRY CAKE AND METHOD AND MOLD FOR MAKING THE SAME Filed Aug. 9, 1933INVENTOR VZCZ OFA. %7726 6* M ATTOR E Patented June 4, 1935 PASTRY CAKEAND METHOD 'AND MoLo FOR MAKING THE SAME Victor ArClement Baysidc, N,Application August 9, 1933,'Serial No. 684,433

Claims. (01. 7-'1) The invention relates to pastry cakes and consistsessentially of a pastry having a flat side and opposite thereto aroundedor arch-shaped portion-whereby a special decorative edible orna- 5.mentation can beapplied to the rounded portion without the pastryturning or rolling over on hostess serving-plates, and thus the messingup of the decorations or garnishings is avoided; and the ornamentationremains protected. 7

.Also, the invention comprises a method of making such pastry whichconsists in, molding one part of the pastry into a fiat .shape ,with theopposite part extendingltherefrom in archshaped form. The flat shapedportion is molded under pressure without disturbing the fashioning ofthe rounded portion of the completely baked product. The invention alsoconsists in a mold device for shaping into final shape, a partiallyformed pastry, the mold device fitting over the contour of the bakedproduct so as not to disturb the rounded part while the opposite part.is being flattened. The invention also includes a specially designedcore upon whichthe thinly baked sheet is rolled to give an. initialmolding to the pastry. j

It, isalsowithin the province of my invention to produce pastryhaving afiat side opposite a crowned or conically shaped portion designed tomake filling of such pastry articleeasier, especially'with aknife-blade, for instance, in households not equipped with caterers orconfectioners tools. a a

Also the use of a flat. side built into the article before finalmanufacture and completion thereof so as to act as an indicator or guideor "to establish .points or areas for use or aid in subsequent stages ofmanufacture or finishing of products. The fiat side also affords-a baseon 'which to stand the pastry article.

In the accompanying. drawing:-

Figure l-is a perspective'view of my improved Pastry; 1

Figure ;2 is atransverse section; I

Figure3 is a perspective view of the mold;

Figure'4 is an end view showing the pastry in theprocess of molding;

Figure 5 is an end 'view showing the mold applied to the improvedpastry;

Figure 6 is a sectional end view-of the mold in open position; and

Figures 7 to 10, inclusive, showmolds having variousforms of ejectormechanisms.

Similar-characters ofreference indicate corresponding .parts throughoutthe several views.

Referring to the drawing, the biscuit I0 shown inFigure 1; is madeup ofa dough which is baked in a fiat sheet, rolled, shaped, pressed andother- Wise fashioned into generally a circular cross section. The end Hof the layer, should terminate in the baked article, in the dome orportion which is not subject to disturbancennder pressure of the moldingoperation. The other .end 12 terminates on the exterior, asshown inFigure 2. The interior of the roll isintended to be filled with asuitable appetizer, such as sardellen paste, cream cheese, or the likein'the space indicated by I3. The shape of the roll includes a flat side14 opposite a rounded portion l5.

Heretofore the shape of the transversecross section in such pastry wascylindrical and had the disadvantage in that the curved inner surface ofthe cylinders bore made it difficult for a fiat knife blade carrying afilling ingredient within the bore to free such filling from the bladeand leave it deposited therein. The knife blade'had' no parallel surfaceagainst which to workthe fillinginwardly nor could it clean the blade offillingby straight edge. Curvedsurfaces are not advantageous surfaceagainst which to manipulatethe 1 :most available implement of thehousehold,

namely, a flatknife blade, particularly whenpthe fdiameter of the boreof the cylinder is small, in

which case some type of caterers or confectioneris "filling tool isoften'resorted to, and those tools are not common in the averagehouseholdi'rSuch full cylindrical shape tends-to make the cylindricaltransverse cross section less desirable; Also this full cylindricalshape when being served'has a tendency to roll on the hostess servingplatter.

Attempts have been made to flatten such cylindrical rolls under pressurebetween flatsurfaces, but inthe case of pastries made. of thin sheetsrolled up into cylinders, the flattening operation usually brought abouta displacing of tools.

To overcome the objections to these. former methods, the invention alsocomprises .a'mold and method for making theimprovedpastry. For. thispurpose, the pastry after having been rolled into withdrawing againstv aparallel. surface and.

a tube-shaped form, around a rod or core of suitable length andcross-section, as shown in Figure 4 is then placed under a mold device.This mold device is made up of two equally formed parts 20 and 2|, eachhaving a curved-like portion 22, which is adapted to conform to theshape already given to the rounded portion of the finished pastry. Theseportions 20 and 2| are hinged together by a piece of elastic material 25bridging the two portions 20 and 2|. The hinged parts yield in respectto each other, and'relatively in respect to the article being molded,and thereby conform to the desired contour of the finished article.Sidewalls 23 and 24 are applied to the molding parts 20 and 2 l, whichenables the mold device to be readily manipulated. An open position ofthe mold device is shown inFig. 6. r

In Figure 5 is shown a sectional view of the pastry and mold deviceafter the molding pressure has been applied, and in Figure 6 is shown asimilar view with the mold device being removed. The interior moldingrod or core 30 gives a preliminary molding to the pastry and theexterior mold preserves the shape of the rounded portion while theportion opposite thereto is being flattened under pressure. This rod orcore 30 may be of any suitable length. After the pastry has been shapedunder pressure, the cake can be cut into suitable lengths, dependingupon the original length, and is then ready for use. The purpose of therod or core 30, which has a flat side 32 and a rounded top 3|, is toform a substantial- 1y fiat side on the tube-like pastry article, and

the flat side thus formed by the fiat side of the rod or core served tomake filling of the bore of the baked article easier by presenting aparallel surface with straight edges, against which may be manipulatedthe iiat blade of a knife. Said fiat portion while being substantiallyflat, is curved somewhat, as shown in Figure 4. Such a curve is thenfurther flattened in succeeding operations,

' the fiat portion further serving as a marker or mold device isdesigned and made to fit all the So that rounded curves of the bakedarticle. when pressure is applied, there is no disturbance in therounded part of the structure of the tubelike pastry, while the pressureflattens the opposite portion of the pastry with a view to giving it aflat side for the reasons explained. Further, the portion opposite thefiat side remains rounded, not flattened, and the resulting hole whichis designed to be filled with a filling by means of a knife blade is inbetter shape for such filling, while the hole is kept clear of any Yprojections on the terminal edge II which will interfere with filling.

Described generally, this manufactured pastry product is a. tube-likearticle designed to be filled with various ingredients and served as afood.

The pastry is baked in thin sheets or strips,-

round, square, oblong, or various other shapes.

Cylindrical forms or cores are used for rolling up or fashioning thesheets or strips into the tube-like pastry article. And these tubes madeof pastry are further shaped by applying pressure in definite areas ofthe baked article with a form-giving mold device as described. Thepressure must be applied in areas having a definite relation to thestructure of the manufactured article. The resulting pastry article maybe used in long or short lengths as originally made or may be made longand cut up in short lengths. v

It is desirable to have the inside terminal ll of the baked sheet orstrip, which is within the pastry tube-like article, located in theupper portion or crown of the product, to obviate possibility ofdislodging said inner terminal of the baked sheet. Dislodged from itsoriginal position, this terminal tends to block the filling space, and,as previously stated, will prevent free entry of filling ingredients. Ifthe article he made in this way, there will be no blocking of the borein course of manufacture which'will necessitate correction.

Further to assist and facilitate revealing to the operator the properlocation of said inner terminal of the baked sheet or strip within theif tube-like pastry, while in course of final shaping, just prior toapplying final shaping pressure, the tube-like pastry shall be made orformed with a fiat side in its otherwise circular section. This fiatside shall be formed in the first steps ofthe fashioning of the bakedarticle. shall be used as a bottom or base on which to stand it; it willindicate and assure the operator This fiat side that directly above inthe crown is harbored the inner terminal of the baked sheet, properlylowhen the baked article has hadthe first forming completed, the properrelative positions of all parts of the tube-like pastrys structure. The

flat side or base'formed into the baked tube-like pastry in the firststages of forming, acts as a quick guide to the operator in quicklylocating areason which to apply final forming pressure correctly.

The portion'25 of the exterior mold device is made yieldable to permitthe members 20 and '2l to move in respect to each other, and thus serveto eject the pressed article if for any reason it sticks tothe mold. Togive suitable weight to the mold device, a member H! of metal isprovided which weights down the mold device. The

side walls 23 and 24 are made somewhat longer than the sides of themolding parts 20 and 2!, to provide spaces into which the pastry canenter when pressure takes place, if any of the pastry does move out ofthe previously formed shape.

The only part of the pastry which is molded by the molding portions 20and 2|, is the flat'portion, which is changed from the curved portionalready partially flattened to the final substantially fiat sidejInstead of providing the flexible member 25, another form of ejector canbe used. In the embodiment shown in Figs. 7 and 8, the upper parts ofthe portions 20 and 2|, have a recess 35, and there is movable therein arod 36 having serrations 31. By longitudinally moving the serrated rod36, the pastry is loosened and will not stick to the mold after thepressure has been applied. "A spring 38 disposed between the shoulder 39and the wall 40 of the mold, will serve to move the rod 36 backwardlyafter having been moved in the direction of the arrow 4|. The rod 36 hasa projection 42 which moves in a recess 43 and against the inclinedsides 44 of the recess, and the rod is forced down thereby to eject thecake. A weight I!) is provided, and the wall 45 joins the two side walls23 and 24. Another embodiment is shown in Fig. 9, in which a spring 48is secured at 47 to the upper part of the mold, and enters into thelower part of the same within the upper part of the curved portions andextends again to the upper part of the mold in the inclined end 49. Apressure on the end 49 serves to press the body portion 50 of the springdownwardly and project it beyond the recess, to eject any pastrytherein.

Another embodiment is shown in Figure 10, in which a recess 52 isprovided in the mold, and in the recess there is placed a block 53 whichis movable and this movable block serves to eject the pastry upon movingthe block 53 against the pastry.

The fiat side of the baked article possesses the advantage of presentinga straight end edge and a fiat inner surface in parallelism with theflat blade of a knife. Against a flat surface the flat knife blade canbe manipulated to better advantage in the process of filling the bore.The filling ingredient can be better worked inwardly and also as theknife blade is withdrawn, the filling ingredient is more readily left inthe bore, due to the closer contact that is possible between the flatknife blade and the flat inner side and straight end edge of the bakedarticle. The emciency of filling with a knife blade is important, as theknife blade is the most generally available household implement of theaverage public.

In carrying out my invention in practice, it will be understood thatinstead of making a substantially rounded or arch shaped side opposite aflat side, both of the opposite sides of the roll may be madesubstantially flat.

While I have disclosed an edible articleand molds in the formsillustrated, it is to be understood that I do not wish to be limited tothe specific embodiments herein disclosed, but wish to include withinthe scope and spirit of my invention any and all modifications of theinvention coming within the appended claims.

I claim:

1. The method of making a pastry adapted to receive ornamentation, whichconsists in first 3 rolling sheets in intimate overlapping contact,having an open cylindrical bore, around a preliminary. molding member,having a flat side and an opposite rounded portion to mold the pastrygenerally in conformity therewith, and finally applying pressure to therounded part of the pastry in conformity with the member and withoutdisturbing the layers of the pastry, and completing the flattening ofthe flat side, said molding operation being carried out withouttransposing one layer in respect to the other to clog the bore of thepastry.

2. A mold for making pastry of superposed layers, comprising an interiormolding core, abutting molding members having a contour conforming tothe shape of the exterior of the pastry, and adapted to be placed on theexterior of the pastry, and means for hinging said molding memberstogether outwardly of their abutting edges whereby the pastry is ejectedtherefrom upon rocking of the members.

3. A mold for making pastry articles comprising two members each havingapastry forming surface, and means for hingedly securing the memberstogether in a mannerwhereby the confronting portions of the members willeject the pastry when the members are rocked on their hinges.

4. A mold for making pastry articles comprising two members disposed inedge abutting relation and each having complementary pastry formingsurfaces, and means engaging the members outwardly of their abuttingedge to mount the members for swinging movement relative to each other,the inner edges of the members constituting an ejecting means when themembers are rocked relative to each other.

5. A mold for making pastry of superposed layers, comprising an interiormolding core having a flat side and a circular-shaped portion extendingtherefrom adapted to give the pastry an interior shape in conformitytherewith, abutting molding members having a contour conforming to theshape of the exterior of the pastry, and adapted to be placed on theexterior of the pastry, and means engaging the molding members outwardlyof their abutting edges to hinge the members together whereby the pastrywill be ejected therefrom upon rocking of the members.

VICTOR A. CLEMENT.

